Ingredients
Roasted Ingredients
- 3½ pound Butternut squash
- 1 Granny Smith apple
Sautéed Vegetables
- 1 tbsp butter
- 3 tbsp olive oil
- 2 sweet onions, chopped
- 4 carrots, peeled and chopped
Soup Base and Seasonings
- 40 ounces chicken broth
- ¼ cup heavy cream
- ⅛ teaspoon paprika
- ¼ teaspoon ground cumin
- Salt and pepper to taste
Garnish
- ⅓ cup sour cream
- Pepitas (pumpkin seeds)
- Fresh herbs (such as parsley or chives)
Instructions
- Roast the Squash and Apple: Cut the butternut squash in half lengthwise and scoop out the seeds. Place the cut side down on a foil-lined sheet pan. Cut the Granny Smith apple in half, remove the seeds, and place alongside the squash on the sheet pan. Roast in a preheated 400°F (204°C) oven for 45 minutes, or until the squash pulp is tender. Remove from the oven and let cool before scooping out the flesh of both squash and apple.
- Sauté the Aromatics: In a Dutch oven over medium heat, melt the butter with the olive oil. Add the chopped onions, carrots, salt, and pepper to taste. Cook while stirring occasionally for about 20 minutes until the vegetables are softened and fragrant.
- Combine and Simmer: Add the roasted squash and apple flesh along with the chicken broth to the Dutch oven. Bring the mixture to a boil, then reduce the heat to medium and simmer for 10 minutes to let the flavors meld together. Remove from the heat and allow to cool slightly.
- Puree the Soup: Use an immersion blender directly in the pot, or transfer the soup in batches to a blender or food processor, and blend until smooth and creamy.
- Finish the Soup: Return the pureed soup to the Dutch oven if needed. Stir in the heavy cream, paprika, and ground cumin. Simmer gently for another 10 minutes, stirring occasionally, so the flavors combine and the soup warms through.
- Garnish and Serve: Ladle the soup into bowls and garnish with a dollop of sour cream, a sprinkle of pepitas, and fresh herbs like chopped parsley or chives. Serve warm and enjoy!
Notes
- Use a Dutch oven or a heavy-bottomed pot for best heat distribution while cooking.
- Adjust spice levels to your preference by adding more or less paprika and cumin.
- For a vegan version, substitute chicken broth with vegetable broth and use vegan butter or oil without butter.
- Leftovers keep well refrigerated for up to 4 days and freeze nicely for up to 3 months.
- If the soup is too thick after blending, add extra broth or water to reach desired consistency.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
